Welcome back to our review of Blue Apron! If you want to know more about Blue Apron in general, click on over to the Blue Apron Unboxing and Pricing post to get the scoop.
Last on the menu was the Pan-Roasted Chicken with Lacinato Kale & Purple Potato Hash. The real draw of this dish to me was the purple potato hash. For some reason, the combination of kale, apples, onions and purple potatoes sounded irresistible so I couldn’t wait to end our free trial on this dish. Plus, the purple potatoes reminded me of the “blue chips” that we always get on our jetBlue flights!
If you want to make this at home yourself, here’s what you’ll need:
- 2 Airline Chicken Breasts (regular chicken breasts will also do just fine)
- 10 Ounces Purple Potatoes
- 1 Bunch Lacinato Kale (regular Kale works great as well)
- 1 Granny Smith Apple
- 1 Red Onion
- 1 Bunch Tarragon
- 3 Tablespoons Chicken Demi-Glace (for garnish; optional)
- 2 Tablespoons Butter
- 2 Tablespoons Sliced Almonds
- 2 Teaspoons Whole Grain Dijon Mustard
Makes 2 servings.
Step 1: Chop the potatoes, onion, and apple into large chunks. Remove the stems from your kale and roughly chop the leaves. Pick the tarragon leaves off the stems and discard the stems.
I really love the way the purple potatoes look. The color is simply gorgeous.
Step 2: In a medium non-stick pan, heat 2 teaspoons of olive oil on medium-high until it starts to smoke. Add the potatoes and season with salt and pepper. Cook for 7 to 9 minutes or until browned on all sides.
Step 3: Make the hash. Add the onion to the pan of browned potatoes and reduce the heat to medium. Cook for 3 to 5 minutes or until the onion has softened slightly.
Next, add the kale, apple and 2 tablespoons of water and season with salt and pepper. Cook for 5 to 7 minutes or until the kale has begun to wilt.
Lastly, stir in the almonds, mustard and 2 tablespoons of water and stir until everything is well combined. Remove from heat and season with salt and pepper to taste.
Step 4: Pat your chicken dry with paper towels and season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until it begins to smoke.
Add the chicken, skin side down first.
Loosely cover the pan with aluminum foil while the chicken cooks for 6 to 8 minutes per side, or until browned and cooked through (internal temp of 165 degrees). Transfer to a plate, leaving any browned bits (or fond) in the pan. We’re going to use all of those little bits of deliciousness in a second.
Step 5: Heat the pan of reserved fond on medium until hot. Add the chicken demi-glace, butter and ¼ cup of water and scrape up any browned bits on the pan. Stir for 1 to 2 minutes, or until you get a slightly thickened sauce. Remove from heat and season with salt and pepper to taste.
Step 6: Divide the hash and chicken between 2 plates and top each chicken breast with a few spoonfuls of sauce. Garnish with the tarragon and enjoy!
The verdict: All in all, this dish is not your typical meat and potatoes. The hash is really the star of this dish and can be used as a side for any protein you decided to make. The combination of the apples and spicy dijon mustard really do their part to elevate the hash to a whole different level.
As with all of these types of subscription services, a portion of the end result depends on the preparation and execution of the dish by non-professional chefs. But after all is said and done, I think we did a pretty good job following the directions outlined in the recipe card. Some of the cooking times may be off by a few minutes but if you stick with the recipe suggestions and use a little common sense, you should be in the clear. Also, some of the ingredient measurements may have been modified so you can follow along at home (i.e. 1 packet = ~1 tbsp).
If you also received this dish from Blue Apron, I’d love to know your thoughts on it as well! Simply leave a comment below.